Tomahawk Steak Recipe

Preparation

Remove the tomahawk steak from the refrigerator 45–60 minutes before cooking to bring it to near room temperature. Pat the steak very dry with paper towels—moisture prevents good searing.

Trim any excessive loose fat from the exterior, but leave the cap and fat that contribute flavor. If the bone end has a long Frenched bone, you can wrap the exposed bone in foil to prevent burning during oven time.

Generously season all surfaces of the steak with kosher salt and freshly ground black pepper. Press the seasonings into the meat. The salt quantity listed is a guideline; for a large tomahawk use more if needed to coat the surface.

Lightly coat the steak with olive oil to help heat transfer and browning.

Preheat your oven to 375°F (190°C). Place a heavy cast-iron skillet (or ovenproof heavy pan) in the oven as it heats so the pan is hot when you begin searing (alternatively preheat skillet on stovetop over medium-high until smoking).

When the skillet is very hot (or after 10–12 minutes in a preheated oven), transfer the pan to stovetop over high heat if it was in the oven. Add 1 tablespoon neutral oil if desired (olive oil already on steak helps). Carefully place the tomahawk steak in the skillet, laying it away from you to avoid splatter.

Sear 2.5–3 minutes on the first side without moving to develop a deep brown crust. Flip and sear the opposite side 2.5–3 minutes. Use tongs to sear the edges/fat cap as needed—hold the steak on its side for 30–60 seconds to render and brown fat.

After searing, add the skillet (with steak) to the preheated oven to finish cooking. Roast until the internal temperature (measured in the thickest part, not touching bone) reaches desired doneness: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135–140°F (57–60°C) for medium. For a 2–2.5 in thick tomahawk expect 10–20 minutes depending on oven and starting temperature—begin checking after 8–10 minutes.

If using aromatics and basting: about 3–4 minutes before the steak reaches target temperature, place the skillet over medium heat on the stovetop. Add the unsalted butter, smashed garlic cloves, thyme and rosemary to the pan beside the steak.

When butter has melted and starts to brown slightly, tilt the pan away from you and use a large spoon to baste the butter and aromatics over the top of the steak repeatedly for 1–3 minutes. This adds flavor and helps develop color.

Continue to monitor internal temperature so you do not overshoot the target doneness while basting.

When the steak reaches 5–7°F (3–4°C) below your target temperature, remove it from the skillet and transfer to a cutting board. Tent loosely with foil and let rest for 10–15 minutes to allow juices to redistribute; large tomahawks may need 15 minutes.

While the steak rests, spoon any pan juices into a small container. Skim off excess fat if desired and spoon over the sliced steak when serving.

Finish with a light sprinkle of flaky sea salt and a crack of coarse-ground black pepper just before slicing to enhance flavor.

Slice the meat away from the bone into 1/2-inch (1–1.5 cm) thick slices against the grain. Serve on a warm platter, passing reserved pan juices and any leftover butter-aromatic mixture.